Croissant Bread Pudding with Roasted Pecans and Bourbon Drunken Raisins in a Warm Coconut Caramel

For The Sauce:

1 C Heavy Cream

1-13.5 oz Can Coconut Milk

1-15 oz Can Coco Lopez Cream of Coconut

2 C Brown Sugar

4 C Sweetened Shredded Coconut

For The Bread Pudding:

5 Whole Eggs

5 Egg Yolks

1 C Brown Sugar

1/2 C Granulated sugar

1 T Vanilla Bean, scraped

2 t Cinnamon

2 C Heavy Cream

2 C Jim Beam

1-1/4 C Raisins

1 C Pecans

2 T Dark Caramel or 1 T Caramel Extract

8 Large Day Old Croissants

Method For The Sauce:

� Place all ingredients in heavy saucepan.

� Bring to a boil and boil for 25 minutes or until thick.

� Set aside and let cool.

Method For The Bread Pudding:

� In a small bowl, combine raisins and Jim Beam and let plump for 15-30
minutes.

� In a large bowl, whisk together eggs, yolks, and sugars and set aside.

� In a small saucepan, heat heavy cream, cinnamon and vanilla bean (scraped).
Bring to a boil and pour into egg mixture while

whisking constantly.

� Whisk in raisins, pecans and caramel.

� Slice croissants into 2" cubes and stir into the egg mixture.

� Let soak for 15 minutes.

� Spoon into oven-proof bowls and bake at 350 degrees for 45 minutes or until golden.

AUTHOR: Chyrel